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Top 10 Mistakes to Avoid When Using BBQ Grills

Top 10 Mistakes to Avoid When Using BBQ Grills

Grilling is an art and a science. For some people it is a thrilling hobby, while others make a career behind the commercial grill.

Even if you’re someone who uses a commercial grill regularly at home or work, you’ve probably thought about ways to improve your results. Even with the most high-end commercial grill or the best meat slicer, it’s important to avoid common grilling problems.

Many people make a number of simple mistakes without even realizing it. Correcting these errors can lead to a better grilling experience and, most importantly, better food. For neighborhood BBQs and commercial restaurants alike, here are some common grilling blunders.

Common Grilling Mistakes to Avoid

1. Using an Outdated Grill

No matter how skilled you are behind the commercial grill, you can only do as well as your equipment will allow. If your home commercial grill is wearing down or the commercial grill at your workplace has seen better days, you can save time and stress by switching to a better model. Modern commercial grills are better at cooking food all the way through while using less time and resources.

2. Not Cleaning Your BBQ Grill

Fragments of meat stuck to the cooking area can lead to problems even with high-end commercial grills. The same can be said for clogged vents. Regular cleanings and maintenance appointments can help you keep your foot tasting great and your commercial grill working at optimal levels. Cleaner commercial grills are also more hygienic and less likely to lead to contaminated dishes.

3. Not Letting the BBQ commercial grill to Heat Up

This is another common mistake many people make, especially during a big rush at their restaurant or an impromptu BBQ at home. While you may be eager to start the commercial grill up and get right into the process of preparing delicious food, give the machine a few minutes to heat up. The result is better and more consistent cooking, and fewer delays when you’ve got numerous mouths to feed.

4. Using an Improper Setup

Some parts of the commercial grill will need to be hotter than others so you can cook food and cool food at the same time. This is vital for ensuring food doesn’t get overcooked or undercooked, and for keeping a good output when you’re cooking a lot of food in the same grilling session.

5. Not Prepping the Food Properly

Even if you’re a skilled cook using proper equipment, food prep goes a long way in influencing your results. Using a meat grinder or meat slicer helps you break food down so it can be grilled in the right amounts. It can also make sure the meat is cooked thoroughly. No one likes biting into a burger or steak only to find a cold middle. Prepping can help you avoid this problem.

6. Your commercial grill Thermometer is Outdated

Testing temperatures for culinary purposes is about precision. Food that is a little too or too cold may cause your patrons or guests to have a bad experience. A digital grill thermometer can provide an easy way to tell if food is safe for consumption without compromising its quality. If you’re operating a commercial grill in a bar or restaurant, this feature is key for avoiding liability from undercooked dishes.

7. You Never Let the Meat Rest

Skilled cooks are eager to send their dishes out to the hungry masses as soon as possible. But just because a piece of meat is done cooking doesn’t mean it’s ready for consumption right away. Letting meat rest for a few seconds after cooking can help it cool down, but it also has another hidden perk. When cooked food has a chance to rest, the temperature can help kill any remaining germs.

8. You Apply BBQ sauces Too Early

Everyone has a preference when it comes to add-ons for their food. Condiments like barbeque sauce are usually found near any commercial grill, but it is often best to save it for the end of the cooking process. Applying sauces too early can lead to the sugars caramelizing, resulting in an unpleasant flavor.

9. Not Using the Charcoal commercial grill Vent Properly

Whether you use charcoal or gas, one thing is certain about any commercial grill – the flames need the right amount of oxygen. Using the vents can help you tweak the flame until it is at the appropriate level, making it easy to get a smoky taste.

10. Not Grilling Vegetables

It can be easy for professional grillers to focus on the main dish. However, a side of vegetables can improve almost any meal. Throwing them on the commercial grill can give them a distinct flavor and complement the meal effectively.

How to Choose the Right BBQ Grill

Most of the mistakes people make while grilling are minor. However, making these slight changes can provide a variety of benefits to the final product. These include better-tasting food, improved output, and an even longer life for your commercial grill.
The possibilities presented by commercial grills are almost limitless. It’s important to understand what type of commercial grill suits your establishment to offer the best outdoor cuisine to your customers. commercial grills are available in both traditional charcoal types and gas types. While the former imparts the classic smoky taste to your offerings, the latter is more cost-effective and easy to maintain. commercial grills are available in a wide variety of sizes, and you can choose from small indoor options to large outdoor models that can help you prepare roasted delicacies on a large scale. To supplement indoor models, you can outfit your kitchen with quality vent hoods to keep the air clean and breathable for your employees.

Don’t forget to consider your restaurant’s concept, menu, and functional requirements before you decide on a commercial grill for your establishment. Sufficient research on each model you’re considering is essential to make sure you end up with a machine suited to your needs. Whether you’re working on a commercial grill or your model at home, use these tips to deliver a steady flow of mouth-watering meals.


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